|
January 10, 2002 - March 20, 2002
Cooking a perfect Risotto (KitchenTips)Posted 20 March, 2002 by PAF-News Follow the steps below for a perfect Italian style risotto.
The ingredients for risotto vary from recipe to recipe but the basic ones are:
4-6 cups HOT vegetable/chicken/pork/beef stock (broth)
3 tbsp butter
1 cup minced onion
2 cups Arborio, Vialone Nano, or Carnaroli rice
1/2 cup grated Parmigiano Reggiano cheese
Steps:
1. Heat a heavy duty saucepan on LOW and melt 2 tablespoons butter.
2. Add the minced onions to the pan. Cook for about 10 minutes until the onions are translucent.
3. Add the rice to cooked onions, stirring with a wooden spoon. Cook for approximately 2 minutes. It is important that you do not rinse the rice before cooking as rinsing will remove the starch that gives risotto its creamy texture. Frying the rice with the onions means that grains will be coated with liquid-resistant fats which will prevent them from quickly absorbing the cooking liquid.
4. Add enough HOT stock to cover the rice. Stir with a wooden spoon. The liquid must be hot to keep the temperature in the pot constant without interrupting the cooking process. It acts as a melding agent - by releasing the rice's starch.
5. Bring mixture to a gentle boil, stirring frequently. As liquid evaporates, add more. The ratio of rice to stock is approximately 1 to 3, but the amount might vary. The liquid should be added in small amounts, ½ to 1 cup at a time, until the desired consistency is reached.
6. The rice will roughly double in volume when cooked.
Begin tasting the rice after 15 minutes of cooking. Continue testing until the texture is al dente.
A properly cooked risotto is creamy (what Italians refer to as "ben mantecato"), not soupy. The grains of rice should remain "al dente" or slightly resilient to the bite.
7. When the rice is cooked, stir in the remaining butter and the cheese, remove from heat and serve immediately.
Serving immediately produces the best results - before the rice absorbs additional moisture causing a gummy texture.
A different way to Roast Meat (KitchenTips)Posted 20 March, 2002 by PAF-News Simply peel 2 large onions, slice in half, arrange in a greased oven dish and place the meat on top. Roast as usual.
Roasting this way, ensures the meat doesn't touch the bottom of the baking dish and most fat from the meat is drained, but it also flavours the onions, which can be served as a delicious garnish.
How old is ... the cheese? A bit of history... (FoodArticles)Posted 1 March, 2002 by PAF-News History of Cheese and Cheesemaking
According to most resources cheese was first made in the Middle East. The earliest type was a form of sour milk, which was discovered when domesticated animals were milked.
According to a legend, cheese was 'discovered' by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the milk had been effectively separated into curds and whey by the combination of the rennin, the hot sun and the galloping motions of the horse. The nomad, unconcerned with technical details, found the whey drinkable and the curds edible.
Cheese was known to the ancient Sumerians four thousand years before the birth of Christ. The ancient Greeks credited Aristaeus, a son of Apollo and Cyrene, with its discovery; it is mentioned in the Old Testament.
In the Roman era cheesemaking was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and conditions under storage resulted in different flavours and characteristics.
The larger Roman houses had a separate cheese kitchen, the caseale, and also special areas where cheese could be matured. In large towns home-made cheese could be taken to a special centre to be smoked. Cheese was served on the tables of the nobility and travelled to the far corners of the Roman Empire as a regular part of the rations of the legions.
During the Middle Ages, monks became innovators and developers and so contributed to the many classic varieties of cheese marketed today. During the Renaissance period cheese suffered a drop in popularity, being considered unhealthy, but it regained favour by the nineteenth century, the period that saw the start of the move from farm to factory production.
Source: "The Cheese Book," by Richard Widcome. Chartwell Books (Seacaucus, NJ), 1978, and various other resources
Olives for Health (HealthyLiving)Posted 23 February, 2002 by PAF-News Historical record of the medicinal uses of this attractive tree has been confirmed back as far as the ancient Egyptians, and further. The Egyptians considered the branches a symbol of everlasting power, and according to some historians olive oils were used in many mummifications. The ancient Greeks used woven crowns of young olive branches to celebrate the winners of the first Olympic events.
Olive trees have been used by medicine for centuries, both the leaves and the oil.
Olive Leaf
It has been used since the times of the ancient Greeks to cleanse wounds. It also acts as mild diuretic and research has shown that olive leaves have the ability to assist in lowering blood sugar levels, as well as effective in helping to lower high blood pressure. The leaves also have antimicrobial properties, and are effective against many strong strains of fungi, viruses and bacteria.
Olive Oil
Olive oil, cold pressed from the fruit is protective to the digestive tract, when applied externally is soothes dry skin and is a good carrier oil for any essential oil.
If used in cooking or as a food supplement, it helps to keep the heart and arteries healthy and flexible, and regular use is shown to prevent a buildup of cholesterol in the arteries.
It has been used since Biblical times to keep skin soft and supple and has been used to speed the healing of broken or irritated skin.
Olive oil is an excellent alternative to butter or margarines. A tasty way to use it is to infuse your favourite herbs and spices in it for a few days. The oil can then be used in salads or sauces. Olive oil can be stored in a cool, dark cabinet for up to 6 months after opening, or up to a year if kept refrigerated after opening.
Source: various
Usefull Tips For Cooking with Cheese (KitchenTips)Posted 7 February, 2002 by PAF-News I love cooking with cheese because it adds instant flavour and creaminess to so many dishes... If you are into cheese big time as well, these usefull tips may come handy:
A. To keep cheese from becoming tough and stringy, cook it at low temperatures and always add the cheese at the end of the cooking time.
B. Cheese melts and blends better if you shred it or cut it into small pieces.
C. To shred cheese with soft texture, use a grater with large holes, or finely chop it.
D. Lower-fat cheeses don't melt well.
E. When grilling/baking cheese-topped dishes, keep a close eye on them, because the cheese melts fast.
F. Cheese microwaves well, but use lower power settings.
Seafood Marinade (FoodArticles)Posted 1 February, 2002 by PAF-News Marinades are commonly used with seafood because they enrich the flesh helping to retain its moisture during cooking - over the intense heat of a charcoal fire, frying or baking. At the same time marinades add lots of flavour.
Marinade recipes can include so many different ingredients - coconut milk, citrus juices, herbs, wine, curry powder, even crushed raspberries. The addition of oil or melted butter helps conserve the moisture and succulence of the fish as it cooks.
In general, any marinade should include an acid ingredient (wine, citrus juice, yogurt, vinegar, spirits), a fatty ingredient (oil, butter, coconut milk) and flavourings (spices, herbs, fruit, garlic, mustard).
You could play around with favourite ingredients and create your own unique marinades.
How to Steam Vegetables (KitchenTips)Posted 26 January, 2002 by PAF-News Don't have a steamer? Don't worry! All you need is a large pot or pan with a lid. The key to successful steaming is cutting the vegetables into equal-sized pieces. If you do so, all the vegetables will be cooked at the same time.
a. Chop the vegetables, throw them in the pot/pan with a little bit of water (for example, if you're steaming a head of broccoli florets, you'll need about 4-5 tablespoons of water).
b. Adjust the heat to medium or medium-high, until the water boils gently on the bottom of your pan.
c. Cover the pan with the lid so that steam will build up inside, and check occasionally to make sure the water doesn't boil away completely (add water if necessary).
d. The vegetables are done when they're tender enough to fork easily, but not so tender that they're mushy.
Roasting Peppers (KitchenTips)Posted 26 January, 2002 by PAF-News Roasted peppers make a great addition to salads, omellets, pizzas, pasta dishes and sandwiches. Roasted peppers are also brilliant on their own. Add a drizzle of extra virgin olive oil, a dash of balsamic vinegar, a crushed garlic clove, a little salt and pepper, and you have an appetizer that will endear guests no matter what the occasion.
There are a few ways to roast peppers: over a gas burner, and under your oven's grill.
Please note: peppers need frequent turning until they blister and char - if any section of the pepper becomes coated with white ash, you're over-roasting.
Turn gas burner on HIGH and arrange peppers directly over flame.
Roast peppers until blistered and charred, turning frequently with tongs. Place peppers in pan, cover for 10-15 min until cool. The steam will help loosen the skin. Peel away charred skin. Slit pepper in half with paring knife and scrape away seeds.
Use as called for in recipes or store in a tightly sealed container in the refrigerator or freezer.
Cast Iron Pans - Do you know all you need to ...? (FoodArticles)Posted 11 January, 2002 by PAF-News I recently purchased a cast iron pan because I've heard and read there is nothing better than food prepared in a cast iron pan. Apparently Mexican dishes, such as fajitas, sausages, eggs and few other dishes taste so much better compared to had they been cooked in a traditional cookware. Of course, it depends on the individual taste.
Because I like facts, I did a little more research to find more about cast iron cookware.
Why Cast Iron?
There are several reasons that people rave about cast iron cookware. It is not only an ideal heat conductor, but it heats evenly and consistently. In addition - it is inexpensive, and will last a lifetime with the proper care. When seasoned, a cast iron pan will be stick resistent and provide delectable meals every time.
Seasoning the Pan
When you season cast iron, you are embedding grease in to the pores of the cookware. Without proper seasoning, cast iron will rust after coming in contact with water. To season your cookware, first warm your pan, then rub a thin layer of oil all over the the surface of the pan, inside and out. Lay the pan upside down inside a 350 degree oven. Most cookware manufacturers suggest heating the pan for one hour, while some cooks suggest up to 4-5 hours for just the right amount of seasoning. This way, the oil will turn in to a non-sticky, hard coating. Allow the pan to cool overnight as it will be quite hot. Seasoning should also be repeated after each use.
Using Your Cast Iron Pan
The most important bit is to preheat your pan to the correct temperature. I read about a very interesting way to check this:
- Water droplets should sizzle, then roll and hop around the pan, when dropped on to the heated surface.
- If water drops disappear immediately after being dropped, the pan is too hot and will surely burn your food.
- If water only bubbles, the pan is not quite hot enough.
Caring For Your Cookware
Simply wash with hot water and detergent and avoid using hard brushes. Be sure to dry it thoroughly immediately after washing, as cast iron is prone to rust. Seasoning your cookware after each use is a must to retain the quality and life of the pan.
Advantages of Cast Iron
Very durable.
Improves with age.
Food has more flavour.
Good heat conductor, heats evenly and quickly.
Inexpensive.
Last a lifetime with minimal or no damage.
Disadvantages of Cast Iron
Very heavy - so take care when lifting.
The bother of repeated seasoning.
Not dishwasher safe.
After all, I thought the disadvantage of weight and repeated seasoning was too much bother - I've only used my cast iron pan once, and my steak burned so the taste wasn't improved at all. Perhaps I need to give it another go ... ?!?!
Selecting and Storing Lamb (KitchenTips)Posted 10 January, 2002 by PAF-News Selecting Lamb
Look for meat with a fresh pinky red colour and a layer of fat which is creamy white in colour. As lamb has quite a high fat content overall it is best to avoid cuts with too much excess fat, but none means that the flavours won't come out as well in your cooked dish.
Storing Lamb
Store lamb at temperatures between 1 and 5C. If stored at room temperature, bacteria that cause food poisoning will rapidly multiply. Small cuts of lamb, such as chops and joints, can be kept in the freezer for up to three months; large joints, such as legs, for up to six months. Remember to wrap meat well to prevent freezer burn.
Diet Tip
You can reduce the fat in lamb by trimming the excess before cooking. Use grilling rather than frying. Lean cuts, such as chops or a well-trimmed neck fillet are ideal for grilling.
|
Articles Categories:
 Kitchen
Tips
Food
Articles
Food
News
Diets
Healthy
Living
PAF's Recipe Book:
BBQ
Recipes
Bulgarian
Cuisine
Finger
Food
Guest
Recipes
Fish
& SeaFood
Salads
& Starters
Back to the Archive
|
